Begin by bringing 1 ½ cups of vegetable broth to a rolling boil in a medium saucepan over high heat. Allow the broth to bubble vigorously for about 3-4 minutes.

Once the broth is boiling, add 1 cup of couscous to the saucepan. Stir gently, then cover the pot with a lid and let it sit undisturbed for 5 minutes.

While the couscous is resting, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and a pinch of red pepper flakes, stirring constantly for about 1 minute.

After the couscous has absorbed all the liquid, fluff it with a fork, then add the sautéed garlic-oil mixture, the zest and juice of 1 lemon, and ½ cup of grated Parmesan cheese.

Taste and season with salt and pepper. Transfer to a serving bowl and garnish generously with fresh chopped herbs.